João Rodrigues aspired to be a marine biologist and had a great affinity for nature, especially the sea. At the age of 21, he graduated from the Cooking and Pastry department of Lisbon Tourism and Business School.

One of the biggest factors in his training as a chef is the Bica do Sapato and Pragma restaurants under the coordination of Chef Fausto Airoldi, as well as the Hotel Ritz Four Seasons.

João Rodrigues served as Executive Chef of Hotel Altis Belém in Lisbon from 2013 to May 2022 and received the Michelin star for his Feitoria restaurant. During his work at the Feitoria restaurant, he received various awards such as:

Since 2011:
• 1 Michelin Star
2017, 2018, 2019, 2020, 2021:
• No. 1 Restaurant, Mesa Marcada Awards
2018:
• Restaurant of the Year
• Revista de Vinhos
• Entrance OAD List (Opinionated About Dining)
• Entrance La Liste (The World’s Best Restaurants Selection)
2016:
• Platine Fork
• Expresso Boa Cama Boa Mesa Awards
2011-2015:
• Gold Fork
• Expresso Boa Cama Boa Mesa Awards
Since 2016:
• Tres Soles, Repsol Guide

Since 2016, João has devoted his work to deepening issues related to the work of farmers in Portugal and the Portuguese gastronomic identity. In 2017, he founded Projecto Matéria, a non-profit project that supports national producers with good agricultural practices and animal production that respect nature and the environment as fundamental elements of Portuguese culture. It has the support of UNESCO and Portuguese Tourism.

His work was widely recognized by his colleagues and he was the target of various distinctions associated with a great commitment to his direct work with national farmers.

He is currently focused on developing the Matéria Project, a non-profit research, cataloging and distribution platform for Portuguese products and producers. The impact of this incredible project qualifies João for the 2022 Game Changer Award from La Liste 1000, recognizing the Matéria Project as one of the cornerstones of the Portuguese culinary identity.